This easy, delicious recipe is done in a flash and serves four hungry breakfast eaters!
10 oz bag of shredded red cabbage (approx. 3 cups packed full)
1 C. chopped cilantro or parsley (optional)
Large non-stick skillet with snug fitting lid
2 T. Water
2-4 Tbsp Basalmic Vinegar
4 Large or Medium fresh eggs (the older an egg gets the more likely the white will be watery and the yolk will break)
Heat the water in the skillet over med-high heat, then add the bag of cabbage and greens if you are adding. Sprinkle the top of the cabbage with 2-4 Tbsp of flavored balsamic vinegar. I love white balsamic with pear or raspberry! Place the lid on and let steam 2-3 minutes while you get the eggs.
Turn the heat down to low, remove the lid, and carefully crack and place 4 eggs on top of the cabbage. You are trying to keep them from spreading out too much, so keep the shell close to the surface and slide the egg out. Leave some space between the eggs, and the edge of the pan.
Put the lid back on and let the eggs steam poach for 4- 8 minutes depending on how firm you like your egg yolks. The whites need to get fully cooked though before you turn the heat off.
Remove from the heat, let the steam dissipate by taking the lid off. Serves 4 portions of cabbage and 1 egg each, or you can double up on the eggs and cabbage depending on your needs and hunger.
Makes for a complete meal if you plate with some greek yogurt and fruit of choice.
This spaghetti squash boat is delicious and saves the dishes! Give it a try the next time you're cooking a healthy dinner for two!
Ingredients for 2-3 Servings
· 1 small spaghetti squash (approx. 5-6” long)
· 1 teaspoon olive oil
· 1/2 medium yellow onion, diced (celery is a sub for the onions)
· 1/2 medium red bell pepper, diced
· 1 tablespoon minced garlic or mince a fresh pepper or ginger
· 1/2 teaspoon Italian seasonings
· 1 cup sliced mushrooms
· 1 cup broccoli florets
· 1 cup canned black beans, rinsed and drained
· 1/4 cup grated parmesan cheese or sub in fresh cubed avocado
· Salt and pepper to taste
Preheat oven to 375 degrees F.
Cut spaghetti squash in half from top to bottom. Scoop out seeds and place flesh side down in large microwave safe bowl. Microwave for 7-8 minutes; allow to cool.
Meanwhile, heat olive oil in cast iron skillet and sauté onions, peppers, garlic, and mushrooms together until softened. Season to taste with salt, pepper, and Italian seasonings.
Stir in broccoli and cook for a few minutes to brighten green in color.
Stir in black beans; remove from heat.
Once spaghetti squash is cool enough to touch, carefully use a fork to scrape out spaghetti squash
strands and transfer to a bowl.
Toss spaghetti squash with cooked veggies and 1/4 cup cheddar cheese.
Pour spaghetti squash mixture into spaghetti squash skins and top with remaining cheese.
Bake in the oven at 375 degrees F for 8-10 minutes until cheese melts.
Serving Size: 1 boat
Calories: 370; Total Fat: 12g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 25mg; Sodium: 395mg; Carbohydrate: 52g; Dietary Fiber: 10g; Sugar: 4g; Protein: 19g
Potassium: 994mg; Iron: 20%; Vitamin A: 16%; Vitamin C: 130%;
The holiday season is here! I've been spending a lot of time in my kitchen lately, working with one of my favorite foods-cranberries! These delicious berries are packed with antioxidants and actively work to promote a healthy digestive system, immune system, and reduce inflammation. Check out a couple of my favorite holiday cranberry recipes below!
Wishing you and all your loved ones a happy, healthy Thanksgiving. I'm so grateful for all the wonderful people in my life and the many exciting experiences we bring to each other each year. This is a wonderful time to appreciate our health, friends, abilities, the abundance and variety of good, clean food, and the privilege to make choices in our daily life. Now, more than ever, striving to be positive and inclusive can help you to feel healthy of body and spirit. Make the most of this fun season!
CRANBERRY ORANGE PUMPKIN MUFFINS
Makes 12 muffins
Preparation Time: 20 minutes
Cook Time: 30-35 minutes
2 large, very ripe bananas
½ cup orange juice plus zest of one orange
1 15-ounce can pumpkin (not pumpkin pie filling)
½ cup Date Paste
2 tablespoons ground flax seeds
1 tablespoon Pumpkin Pie Spice
1 tablespoon alcohol-free Vanilla extract
1 cup dried cranberries, unsweetened or fruit juice sweetened
3 cups gluten free oats
¼ cup finely chopped walnuts
½ teaspoon cinnamon
When pumpkin is plentiful, I like to make pumpkin spice oatmeal in the morning. One day I was in a hurry and didn’t have time to eat it and I wondered how it would taste baked into a muffin. The result was pure pumpkin perfection! These little beauties are moist and delicious.
Instructions: Preheat oven to 350ºF. In a food processor fitted with the “S” blade, process bananas and OJ until smooth. Add pumpkin, date paste, extract, zest, flax seeds and spice and continue processing until smooth and creamy. Transfer to a large bowl and stir in the oats and dried cranberries. Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about ½ cup of batter as these do not rise. A retractable ice cream scoop works well. In a separate bowl, mix the nuts and cinnamon and sprinkle evenly into each of the 12 muffin liners. A cheese grater or nut grinder works well for grinding the nuts. Bake for 30-35 minutes.
Mavie’s Fresh Cranberry Salsa
1 bag fresh cranberries
1/4 C sugar or 1/8 C. sugar, 2 T. orange juice concentrate if you like orange
1/4 c minced green onions
1/2 c minced cilantro
2 medium jalapeños (or to desired heat)
2 Tbs lemon juice + lemon zest
2 Tbs grated fresh ginger (Freezing makes it easier to grate) or use minced jarred ginger
Place cranberries in food processor with jalapeños (de-seeded & de-veined). Put mixture in bowl and add remaining ingredients. Chill for 4 hrs before serving. Serve over cream cheese if desired.
I have also placed cranberries, japs, cilantro, and green onions in the food processor rather than mincing the latter two. Seems to work well!
Enjoy these fun recipes and time with your friends and family. Happy Thanksgiving, from my kitchen to yours!